chicken and shrimp gumbo recipe

Written BySheba G Updated On
chicken and shrimp gumbo recipe
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The Best chicken and shrimp gumbo recipe

I’m so excited to share with you one of my family’s favorite recipes: chicken and shrimp gumbo. This classic dish is a staple in our household, and I love it because it’s not only delicious but also incredibly versatile.

Whether we’re having a casual weeknight dinner or a special occasion, this gumbo is always a crowd-pleaser. The combination of tender chicken, succulent shrimp, and the perfect blend of spices is just magic.

And the best part? It’s surprisingly easy to make!

My kids adore helping me prepare the ingredients, and they’re always eager to taste the finished product. As for me, I appreciate the fact that this recipe is not only tasty but also relatively healthy, thanks to the abundance of vegetables and lean protein sources.

So grab a big pot and let’s get cooking!

Chicken and Shrimp Gumbo

Chicken and Shrimp Gumbo

4.6 from 965 votes

A hearty Louisiana-style gumbo with tender chicken, succulent shrimp, and a rich, dark roux-based broth. This one-pot meal is packed with okra, bell peppers, and classic Cajun spices for deep, complex flavor.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Roux

1/2 cup vegetable oil
1/2 cup all-purpose flour

For the Gumbo Base

1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
1 pound okra, sliced
1 (14.5-ounce) can diced tomatoes
6 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt

For the Protein

1 pound boneless, skinless chicken thighs
1 pound large shrimp, peeled and deveined

For Serving

3 cups cooked white rice
2 green onions, sliced
Hot sauce (optional)

👨‍🍳Directions

1Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
2Add the flour and stir constantly with a wooden spoon to form a roux, cooking for 20 to 25 minutes until it turns a deep brown color similar to milk chocolate.
3Add the diced onion, bell pepper, and celery to the roux and cook for 5 minutes, stirring frequently, until the vegetables soften.
4Stir in the minced garlic and sliced okra and cook for an additional 2 minutes.
5Pour in the diced tomatoes and chicken broth, then add the bay leaf, dried thyme, smoked paprika, cayenne pepper, black pepper, and salt.
6Bring the mixture to a boil over high heat, then reduce the heat to low and simmer uncovered for 30 minutes, stirring occasionally.
7While the gumbo simmers, season the chicken thighs with a pinch of salt and pepper.
8Heat a separate skillet over medium-high heat and cook the chicken for 5 to 7 minutes per side until golden brown and cooked through to an internal temperature of 165 degrees F.
9Remove the cooked chicken from the skillet and let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.
10Add the shredded chicken to the gumbo pot and stir to combine.
11Add the peeled and deveined shrimp to the gumbo and cook for 4 to 5 minutes over medium heat, stirring occasionally, until the shrimp turn pink and opaque.
12Remove the bay leaf and adjust seasoning with additional salt or cayenne pepper if desired.
13Serve the gumbo over a scoop of cooked white rice in bowls.
14Garnish with sliced green onions and offer hot sauce on the side for extra heat.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons
Large bowl

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 180mg🧂Sodium: 1100mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For a deeper flavor, let the gumbo sit overnight in the refrigerator and reheat the next day. You can substitute andouille sausage for some of the chicken for a smokier taste.

Watch Video Of How Chicken and Shrimp Gumbo Works

This chicken and shrimp gumbo recipe is truly a staple in our household. Not only is it incredibly easy to make, but it’s also packed with nutrients from the vegetables and lean protein sources.

Plus, it’s perfect for any occasion – whether you’re having a casual weeknight dinner or hosting a big gathering. One of my favorite things about this recipe is how versatile it is – feel free to experiment with different ingredients and spices to make it your own!

❓ Frequently Asked Questions About Chicken and Shrimp Gumbo

Q: What type of roux should I use for this gumbo?

A: For this recipe, I recommend using a combination of all-purpose flour and vegetable oil to create a light brown roux. This will give your gumbo that perfect balance of flavors without overpowering the dish.

Q: Can I substitute other types of protein for the chicken and shrimp?

A: Absolutely! Feel free to experiment with different protein sources such as sausage, bacon, or even tofu for a vegetarian option. Just be sure to adjust the cooking time accordingly.

Q: What’s the best way to store leftover gumbo?

A: To keep your gumbo fresh for longer, store it in an airtight container in the refrigerator for up to three days or freeze it for up to two months. When reheating, make sure to stir frequently to prevent scorching.

Q: Can I make this recipe in advance?

A: Yes! You can prepare the ingredients and cook the roux ahead of time. Simply refrigerate or freeze until ready to assemble and cook the final dish.

Q: How do I thicken my gumbo if it becomes too thin?

A: If your gumbo starts to lose its thickness, simply mix in some additional all-purpose flour or cornstarch with water or broth until dissolved. Stir well before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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